← All recipes

🍽️ Creamy Chickpea Tomato Curry

348 kcal · 30 min · 4 servings

Ingredients

• 250 g vegetable onion
• 2 garlic cloves
• 20 g ginger (1 piece)
• 2 sprigs mint
• 700 g chickpeas (drained weight; can)
• 30 g butter (2 tbsp)
• 100 ml dry white wine
• 500 g chopped tomatoes (can)
• 1 tbsp curry powder
• 2 bay leaves
• salt
• pepper
• ground cinnamon

Instructions

1. 1. Peel the onions, garlic, and ginger.
2. 2. Cut the onions into thin strips.
3. 3. Finely chop the garlic and ginger.
4. 4. Wash the mint under running water.
5. 5. Shake the mint dry to remove excess water.
6. 6. Take half of the mint leaves and slice them into thin strips.
7. 7. Drain the chickpeas in a colander.
8. 8. Rinse the chickpeas under cold water.
9. 9. Let the chickpeas drain well in the colander.
10. 10. Heat the butter in a large pan.
11. 11. Add the onion strips, chopped garlic, and ginger to the pan.
12. 12. Sauté the vegetables over low heat for about 10 minutes until soft.
13. 13. Deglaze the pan with the wine.
14. 14. Add the tomatoes, curry powder, and bay leaves.
15. 15. Simmer the mixture over medium heat for about 5 minutes.
16. 16. Stir the drained chickpeas into the sauce.
17. 17. Let the chickpeas warm through in the curry for about 5 minutes.
18. 18. Season the curry with salt, pepper, and cinnamon to taste.
19. 19. Divide the finished curry among four plates.
20. 20. Sprinkle each dish with the sliced mint strips.
21. 21. Garnish each plate with a fresh mint sprig.
22. 22. Serve the curry immediately.

Nutrition per serving

• kcal: 348
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 40 g